Ina Garten Barbecue Sauce

Ina Garten barbecue sauce turns tomato paste, honey and Dijon mustard into a thick, tangy-sweet homemade sauce in 55 minutes. Try this easy make-ahead barbecue sauce for cookout weekends or a family dinner, since it keeps for months in the fridge and works on almost anything you grill.

Cook the onions and garlic slowly on low heat until they turn translucent but never browned, because browning adds a bitter edge. Rush them on higher heat and that bitterness ends up in the whole pot.

The Barefoot Contessa Cookbook calls this a famous recipe, and it earns the name with a big pantry of flavors. Hoisin, soy sauce and Worcestershire sit alongside the tomato and honey, so it tastes deeper and more savory than a ketchup-based sauce.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Barbecue Sauce

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

120

kcal

Slowly softened onions and garlic melt into a pot of tomato paste, honey, mustard and hoisin. A gentle simmer thickens everything into a glossy, tangy-sweet sauce with a little heat at the end.

Ingredients

• 1 1/2 cups chopped yellow onion (1 large onion)
  

• 1 tablespoon minced garlic (3 cloves)
  

• 1/2 cup vegetable oil
  

• 1 cup tomato paste (10 ounces)
  

• 1 cup cider vinegar
  

• 1 cup honey
  

• 1/2 cup Worcestershire sauce
  

• 1 cup Dijon mustard
  

• 1/2 cup soy sauce
  

• 1 cup hoisin sauce
  

• 2 tablespoons chili powder
  

• 1 tablespoon ground cumin
  

• 1/2 tablespoon crushed red pepper flakes
  

Directions

• Soften the onions: Heat 1/2 cup vegetable oil in a large saucepan on low heat, then add 1 1/2 cups chopped yellow onion and 1 tablespoon minced garlic. Sauté for 10 to 15 minutes until the onions are translucent but not browned.
• Add the sauce ingredients: Stir in 1 cup tomato paste, 1 cup cider vinegar, 1 cup honey, 1/2 cup Worcestershire sauce, 1 cup Dijon mustard, 1/2 cup soy sauce and 1 cup hoisin sauce. Then add 2 tablespoons chili powder, 1 tablespoon ground cumin and 1/2 tablespoon crushed red pepper flakes.
• Simmer the sauce: Simmer the sauce uncovered on low heat for 30 minutes. Stir it now and then so nothing sticks to the bottom while it thickens.
• Use or store: Use the sauce right away on whatever you are grilling or baking. Otherwise, cool it and store it in the refrigerator.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO wooden spoon set, Ball regular mouth mason jars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

How long does homemade barbecue sauce keep in the fridge?

Ina Garten says this sauce lasts for months in the refrigerator. Keep it in a clean airtight jar, and the honey, vinegar and tomato paste help preserve it.

Can I make this barbecue sauce less spicy?

Yes, cut the crushed red pepper flakes down to a pinch or leave them out. The chili powder and Dijon mustard still bring plenty of flavor, so it won't taste flat.

What can I use instead of hoisin sauce?

If you are out of hoisin, extra honey with a bit more soy sauce gets you close to its sweet, salty flavor. The sauce will be a little less deep, but it still works well on grilled meats.

Do I need to simmer it for the full 30 minutes?

I would give it the full time, because that is when the flavors blend and the sauce thickens. A shorter simmer leaves it thinner and the vinegar and mustard taste sharper.

What is the best way to use this sauce?

Brush it on ribs, chicken or burgers near the end of cooking so the honey doesn't scorch. You can also serve it on the side for dipping, since it is so thick and flavorful.